Recipe: Pasta Primavera with fresh mushrooms, arugula and spinac - Cincinnati News, FOX19-WXIX TV

Recipe: Pasta Primavera with fresh mushrooms, arugula and spinach

Pasta Primavera cooked in-studio with Cincitalia organizers. Pasta Primavera cooked in-studio with Cincitalia organizers.
CINCINNATI (FOX19) -

CincItalia offers a fun, festival atmosphere celebrating all things Italian. Here's a fresh Pasta Primavera recipe you can find at the festival this weekend.

Ingredients:

1/4 cup butter

1/4 extra virgin olive oil

2 shallots chopped

2 cloves garlic chopped

one teaspoon kosher salt

1/2 teaspoon white pepper

one pound of mixed wild mushrooms

one cup of heavy cream

one and a 1/2 cup of white wine. I prefer a very dry white wine like a Chardonnay

one pound pasta cooked al dente

Bunch of arugula

Bunch of spinach

Directions

In a large pasta pot boil the water for the pasta while you are preparing the sauce and cook according to the package. The trick to having pasta al dente is to cook it three to four minutes less than what the directions say.

In a large skillet on a medium high heat, add the oil and shallots and cook for about 2 minutes.

Now add the garlic and cook for not more then a minute. You do not want the garlic to burn or you will have to start over

Add the mushrooms and cook them for about 5 minutes until softened

Add the salt and pepper

At this point, add the delicious wine and mix well while cooking them for about 3 to 4 minutes.

Add the cream, it should be at room temperature .

Simmer then add the arugula and spinach. Cook for about 5 minutes to have all these wonderful, simple and fresh items blend. 

After you have cooked the pasta drain it and immediately add it to the skillet mixture and toss well.

Serve this recipe with some crusty bread and a delicious Bolla Chardonnay wine and you will have the perfect dinner to impress your family and friends.

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